Romans like simple ingredients (see for example Cacio e Pepe). You will only need stock, parmesan and eggs for this delicious and fast soup.
Ladies and gentlemen, Stracciatella alla Romana.
Ingredients for 2 adults and a picky child - 1l of stock (I took vegetable one) - 15-20g of parmesan, finely grated - 3 eggs - parsley, finely chopped to taste - salt and pepper Method 1. Take a bowl which makes it easy to pour your egg mixture. Whisk eggs, parmesan, parsley and a bit of salt and pepper together. 2. In the meantime bring stock to a simmer and salt to taste. 3. Now use a fork and stir the soup gently. Next, start pouring the egg mixture in a thin stream. Gently stir. 4. Serve and garnish with more parmesan. I also fried some bread on olive oil and it was great.
Recipe inspired by Samin Nosrat, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, p. 273